Herb Sour Cream
A whipped herb-infused sour cream made by rapid-infusing rapeseed oil with fresh herbs, then blending with yogurt, quark, and cream for a siphon foam.
⏱️ Prep: 75 min🍳 Cook: 0 min
Nutrition
per per 300 g portion320
Calories
9g
Protein
6g
Carbs
30g
Fat
Ingredients
| 150 g | Yogurt | |
| 150 g | Curd cheese (quark) | |
| 100 g | Heavy sour cream | |
| 100 ml | Milk | |
| 1 tbsp | 15 ml | Lemon juice |
| 100 ml | Canola (rapeseed) oil | |
| 1 bunch | Fresh mixed herbs (parsley, dill, cress, basil) |
Instructions
- Roughly cut up the herb stems and rub them between your hands to release the oils, then put them in a 0.5 L iSi Gourmet Whip bottle and fill it up with the rapeseed (canola) oil.
- Assemble the iSi Rapid Infusion Set, screw on an iSi Professional Charger, and let stand at room temperature for at least 1 hour.
- Quickly de-aerate the bottle by pressing the lever, then strain the oil through a sieve.
- Mix the finished herb oil with the yogurt, curd cheese, sour cream, milk, and lemon juice.
- Pour the mixture back into the iSi Whip, screw on an iSi Professional Charger, and shake 8 to 10 times before dispensing.